NewburyportNews.com, Newburyport, MA

PortWatch

February 20, 2013

A pear crisp to make in any season

(Continued)

So, when you shop for granola, look for a brand that’s lower in fat, sugar and calories than the competition — and which also contains lots of nuts, seeds and dried fruit. And if you want to bump up the nutritional value of this recipe even more, you also could add 1/4 cup of ground flaxseed.

With all of that said, I wouldn’t worry too much about the amount of granola in this recipe. Per serving, it’s about what the granola box recommends, and mostly serves to put the crisp on this pear crisp. Heck, you’d be much better off serving this dessert for breakfast than dogging a big bowl of nothing but granola.

SPEEDY PEAR CRISP

Start to finish: 1 hour

(15 minutes active)

Servings: 8

1/2 cup plus 1 tablespoon apricot preserves or sweetened fruit spread

4 pears (about 2 pounds), peeled, cored and thinly sliced

2 tablespoons lemon juice

Table salt

2 cups purchased granola

Heat the oven to 350 F. Lightly coat a shallow 6-cup baking dish with cooking spray.In a small saucepan over medium-low, heat the preserves until melted and easily stirred.

Set the sliced pears in a large bowl, then drizzle the preserves over them. Add the lemon juice and salt, then toss well. Spread the pears evenly in the prepared baking dish.

Sprinkle the granola evenly over the pears, then cover the dish loosely with foil and bake 30 minutes. Remove the foil and bake another 15 minutes, or until the pears are tender. Serve hot or cold.

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